Toss the meat in flour. Brown it in a little hot oil. Add a couple of tablespoons of tomato puree. Add chopped onions, garlic, carrots, mushrooms and some herbs such as thyme, rosemary and a bay leaf. Top up with stock and simmer over a low heat for an hour. Add the chopped cabbage and cook for a further 10/15 mins. Serve with creamy mashed potatoes.